Engadiner Nusstorte

下ごしらえ

材料

作り方

手順

1. 1

   Combine the flour, granulated sugar, and salt in a large bowl for the crust.

   約2 分

2. 2

   Add the cold, diced unsalted butter to the dry ingredients and rub it in with your fingertips until the mixture resembles coarse crumbs.

   約5 分

   調理のヒント： Work quickly to prevent the butter from melting too much.

3. 3

   Add the egg to the crust mixture and mix until a dough forms, then flatten it into a disc.

   約3 分

   調理のヒント： Do not overmix the dough.

4. 4

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   調理のヒント： Chilling the dough makes it easier to roll out.

5. 5

   While the dough chills, prepare the filling: Combine the heavy cream, granulated sugar, honey, and unsalted butter in a saucepan.

   約2 分

6. 6

   Bring the filling mixture to a boil over medium heat, stirring constantly, then reduce the heat and simmer for 5 minutes until slightly thickened.

   約7 分

   調理のヒント： Be careful not to scorch the mixture.

7. 7

   Remove the filling from the heat and stir in the chopped walnuts.

   約1 分

8. 8

   Preheat your oven to 180°C (350°F).

   約15 分

9. 9

   Divide the chilled dough into two pieces, one slightly larger than the other.

10. 10

    Roll out the larger piece of dough on a lightly floured surface to fit a 24cm (9.5-inch) tart pan, leaving an overhang.

    約5 分

    調理のヒント： Ensure the dough is evenly thick.

11. 11

    Carefully transfer the rolled dough into the tart pan, pressing it gently into the bottom and up the sides.

    約2 分

12. 12

    Pour the walnut filling into the pastry-lined tart pan, spreading it evenly.

    約1 分

13. 13

    Roll out the remaining smaller piece of dough to create a lid for the tart.

    約3 分

14. 14

    Place the dough lid over the filling, then trim and crimp the edges to seal the tart.

    約3 分

    調理のヒント： You can use a fork to press the edges together for a decorative finish.

15. 15

    Whisk together the egg yolk and milk for the egg wash.

    約1 分

16. 16

    Brush the top of the tart with the egg wash.

    約1 分

    調理のヒント： This will give the crust a golden shine.

17. 17

    Bake the tart for 50-60 minutes, or until the crust is golden brown and the filling is set.

    約1 時間

    調理のヒント： If the crust browns too quickly, you can loosely cover it with foil.

18. 18

    Let the nusstorte cool completely in the pan on a wire rack before serving.

    約2 時間

    調理のヒント： This allows the filling to fully set and makes it easier to slice.